Baking en Papillote

The term en papilloti is French for “in a paper bag”. This technique protects the fish (brill is shown here) and helps keep it moist. The topping of herbs, vegetables and white wine adds flavour during cooking. For maximum effect, open tlie parcels at the table.

1. Cut a heart shape. 5 cm larger than the fish, out of baking parchment, greaseproof paper or foil, and oil it.

   

2. Put the fish on one half with 4 sprigs of coriander, 2 carrots, julienned and 4 tbsp white wine.

   

3. Fold over the other half of the paper and twist to seal tin edges. Place on a baking sheet and bake at 180°C for 15-20 minutes, until puffed.